Stuffing! Who doesn’t love it? Especially with the holidays fast approaching. There are so many combinations and breads you can use but this recipe is one that is holds a special place in my heart. My mother made this dish all through my childhood but I have made minor changes. Sometimes she would make it plain, with sausage, or even with oysters. My tastes have changed over the years and usually I add cranberries to give it a sweet but tart zip to this very savory dish. Since I did not add them here, feel free to if you would like.
Laura’s Savory Stuffing
- 2 loaves Italian bread
- 1 lbs Ground sage sausage
- 2 Gala apples
- 3 tbsp Poultry seasoning
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 Bay leaf
- 2 Chicken bouillon cubes
- 1 Medium white onion (finely chopped)
- 1 Garlic clove (chopped)
- 2 Celery stalked (finely chopped)
- 2 Carrots (finely chopped)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 3 tbsp. Fresh parsley (finely chopped)
- 4 1/2 Cups water
First, preheat the oven to 325° then cut the bread into cubes; approximately about 1 inch by 1 inch. Place on a baking sheet and toast in the oven for 10-15 minutes. When the bread is a just starting to turn brown, remove and sprinkle about 2 tbsp of the poultry seasoning on the bread. Completely cool.
While the toasted bread is cooling, heat a large but deep sauté pan. Place the sage sausage in and cook on a medium heat. As it cooks, chop the meat into small pieces. Once the meat has completely cooked, ladle onto a dish lined with paper towel to drain all the grease. In the same pan, there will be baked on bits. Pour the water in and turn the heat up to medium high. Scrape the bits with a spoon. This will intensify the flavor of the liquid that will moisten the stuffing.
When the water begins to boil place the bouillon cubes, garlic, onion, celery, carrots and remaining spices except for a small amount of parsley. Let the mixture cook for approximately 10 minutes.
At this point, turn the oven temperature up to 375°. Place the toasted bread into a large baking pan. Then, take a slotted spoon and remove the vegetables from the liquid. Place evenly over the bread. This is where you add the apples or cranberries. Then pour the liquid over the bread. Toss the stuffing to combine. You can use a spoon but the best tools are your hands for this. Once the stuffing is mixed, sprinkle the remaining parsley on and cover with tin foil. Bake the stuffing for 45-50 minutes. Enjoy!